Milk Testing

The new Kappa Test determinates the amount of Type-B k-Casein in cow milk, regardless of the cow breed.

It has been demonstrated that milk containing only k-Casein B (obtained from cows belonging to the type-B genetic variant) gives a higher cheese yield then milk with only type-A or AB k-Casein.

Furthermore, in comparison to these less profitable variants, k-Casein B milk coagulates in a shorter time and gives firmer curds which can be more easily processed and drained, whose cohesion gives cheese with better rheological properties and higher calcium and phosphorus contents. Even the general structure and the sensorial properties of cheese, milk and yogurt improve.

Advantages:

• Traditional ELISA test in microplate of 12 x 8 wells
• Accurate results within about 4 hours
• No need to pre-treat the milk samples
• Useful to analyze bulk cow milk or milk from individual farmers/cows, regardless of the breed
• Frozen or preserved milk samples do not affect the results
• Kappa Test allows to set a prize policy based on higher contents of k-Casein B
• Kappa Test allows to get better yields, better curd firmness and higher quality